Zalm Met Rijst - Salmon With Rice

Total Time
Prep 5 mins
Cook 15 mins

If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Melt butter in a saucepan; add flour and seasonings, stirring until completely incorporated.
  2. Add milk and cook until thick, stirring frequently.
  3. Pick salmon over and remove skin and bones.
  4. Fold carefully into hot white sauce and cook until fish is heated through.
  5. Serve on a mound of rice.
Most Helpful

I thought it had no flavor what so ever, so I had to make some mods. I cut the canned salmon down to 1 can which equaled 1 3/4 cup. Once I added garlic powder, onion powder, and mixed vegetables it tasted just like hamburger helper's alfredo with tuna (w/out the fetuccine noodles). But just off this recipe alone, I only give 2 stars.

I cook-You clean May 08, 2009

I made this for a quick lunch yesterday and it was good. I had just made The Best Creole/Cajun Seasoning Mix so I added some of that in there and I took Molly53's advice and added some frozen peas. I may try this some time with canned tuna also. Thanks for sharing!

simplemom April 04, 2008

Easy to make but I disliked the texture and flavor. My 2 year old ate the heck out of it though so that is a plus.

ld_flash January 08, 2008